This headline really doesn't represent the article.

*clicks link*
*gets ad*
*closes tab without proceeding to article*

Good job, NYT.

They cancelled everyones subscription.

I've actually ordered pork from Emile DeFelice before. It's incredible, like nothing you can get in a grocery store. Shipping is reasonable, too.

Yes, embracing Southern cooking is just what we need to win the war on obesity.

Backwards dipwads get all butthurt over perceived slights from cityfolk who they love to stereotype.

What a Southern pig farmer might look like:

Jimmy Dean sells pork.

Okay, I only skimmed the first page of TFA, but I'm not seeing the smug. Just a story about a man seeking to undo the negative stigma of Southern cooking caused by Paula "and then you scoop on five pounds of butter" Deen.

Paula Dean has the diabeties .... might lose a foot.

I'm looking forward to the Atlanta Journal-Constitution's article about the Carnegie Deli.

So they're smug because they're running a story about better pork than Subby will ever eat and a successful small business owner.

I'm confused

BalugaJoe: Paula Dean has the sugar diabetes .... might lose a foot.


/That's what we call it Down South

fifthhorseman: Yes, embracing Southern cooking is just what we need to win the war on obesity.

See... That's the problem. They're trying to eliminate that stereotype. The article and the people they interviewed for it is basically saying that REAL southern cooking isn't the "Chicken fried in 5 pounds of butter mixed with lard." dish that everyone thinks it is.

BalugaJoe: Paula Dean has the diabeties .... might lose a foot.

If she does, I'd like to see her have it smoked and do a show on making bean soup with it.

CheekyMonkey: BalugaJoe: Paula Dean has the diabeties .... might lose a foot.

If she does, I'd like to see her have it smoked and do a show on making bean soup with it.

OK, I lied. I'd rather never see a show involving that pig-biatch again.

"artisanal bacon fat"

Go on...

gunga galunga: Okay, I only skimmed the first page of TFA, but I'm not seeing the smug. Just a story about a man seeking to undo the negative stigma of Southern cooking caused by Paula "and then you scoop on five pounds of butter" Deen.

The smug is the obligatory page advertising the NYT's pay wall, telling you, dear readers, that you won't get the COMPLETE news w/o subscribing to their rag or webrag. JSOnline (Milwaukee Journal Sentinel) is doing the same damn thing starting 1/4/12 (but NOT letting readers comment on the article nor informing them if the 3-5 ad pop-ups/unders/throughs per page view will continue).

But all of that is irrelevant, since you're here, on Fark.

Did subby link to the wrong article?

And WTF mods? Really?

farkingbubbler: gunga galunga: Okay, I only skimmed the first page of TFA, but I'm not seeing the smug. Just a story about a man seeking to undo the negative stigma of Southern cooking caused by Paula "and then you scoop on five pounds of butter" Deen.

The smug is the obligatory page advertising the NYT's pay wall, telling you, dear readers, that you won't get the COMPLETE news w/o subscribing to their rag or webrag. JSOnline (Milwaukee Journal Sentinel) is doing the same damn thing starting 1/4/12 (but NOT letting readers comment on the article nor informing them if the 3-5 ad pop-ups/unders/throughs per page view will continue).

But all of that is irrelevant, since you're here, on Fark.

Well, I certainly can't argue against that.

Greek: fifthhorseman: Yes, embracing Southern cooking is just what we need to win the war on obesity.

See... That's the problem. They're trying to eliminate that stereotype. The article and the people they interviewed for it is basically saying that REAL southern cooking isn't the "Chicken fried in 5 pounds of butter mixed with lard." dish that everyone thinks it is.

The problem with their little theory is that more often than not that is exactly what real southern cooking is.

malaktaus: Greek: fifthhorseman: Yes, embracing Southern cooking is just what we need to win the war on obesity.

See... That's the problem. They're trying to eliminate that stereotype. The article and the people they interviewed for it is basically saying that REAL southern cooking isn't the "Chicken fried in 5 pounds of butter mixed with lard." dish that everyone thinks it is.

The problem with their little theory is that more often than not that is exactly what real southern cooking is.

Ding ding ding

BalugaJoe: Jimmy Dean sells pork.

I met him once and asked if he ate the stuff. His reply? "Oh HELL no, man, I wouldn't get near that shiat!"

fifthhorseman: Yes, embracing Southern cooking is just what we need to win the war on obesity.

It's come a long way, baby.

malaktaus: The problem with their little theory is that more often than not that is exactly what real southern cooking is.

Get pretentious, would you?

Allen. The end.: BalugaJoe: Jimmy Dean sells pork.

I met him once and asked if he ate the stuff. His reply? "Oh HELL no, man, I wouldn't get near that shiat!"

fifthhorseman: Yes, embracing Southern cooking is just what we need to win the war on obesity.

It's come a long way, baby.

In a motorized scooter perhaps...

It's funny how people who obsess over stupid shiat no one cares about are convinced that they are going to 'rock the world' somehow.
Art
Fashion
Foodies
Gourmet Pig Farmers

Blank page.

I spent a lot of summers in Alabama growing up. Deep-fat fried everything is not a stereotype. That IS Southern cooking. My grandma even fried the biscuits in grease after she baked them.

BalugaJoe: They cancelled everyones subscription.

They accidentally the whole thing.

ObscureNameHere: In a motorized scooter perhaps...

Spooky. I was in a restaurant in Alabama yesterday (not proud, but I was hungry), and there was a family of four who collectively appeared to weigh around 1800 pounds.

On the other hand, in larger Southern cities the cuisine is FINALLY ramping up. Use of local ingredients, breeding of heritage animals, re-introduction of actual vegetables, and creating a new Southern cuisine is good for the region. Hey, something to be proud of other than goll-durn SEC football and the stupid rebel flag!

Never cross a man who owns a pig farm.

I have no idea what this headline has to do with the article.... lil help?

"I never felt like a rock star in my life until I went into a restaurant kitchen with a load of fruit," he said. "All those hands, reaching out to touch your stuff."

Foodies are the hipsters of Food service/restaurant world. They ruin everything. Now simple southern fare will become the latest fad and will skyrocket the prices and make it a pain to get. This will do to food what Van Dutch did to trucker hats.

People trying to do something interesting with southern cuisine. MUST BE ELITE SMUGNESS!

Heeee-ey!

Real southern cooking is vegatables from the garden. That's what I grew up on. Our table would have at least 3 vegatables on it and many times beans would be a meat sustitute. Paula Dean is a caricature of southern cooking. There are lots of folks down here that don't like greasy, butter soaked, oversweetened food.

Real southern food is not all buttery, deep fried crap.

I grew up on tons of fresh veggies, that we grew. If we did not grow them, our neighbours did. We put up vegetables and fruits, ate a lot of beans, cooked slow with a little smoked meat. Most of our meat was braised, grilled, smoked (by my granddad), or occasionally pan fried. Deep frying was an occasional thing, a fish fry here or there, but certainly not everyday or even every week fare.

A typical meal at my Gramma's would consist of fresh cowpeas, usually lady peas or pink eye purple hulls, cooked in homemade chicken stock, collard or turnip greens braised with a little smoked ham or bacon, homemade creamed corn (no extra sugar, just corn, corn milk, and a smidge of butter and salt), rice, and some corn bread. On sundays, we might have soem sauteed pork steaks or some smoked chicken quarters to go with the meal, maybe biscuits in place of the cornbread, mashed potatoes in place of the rice, and maybe a homemade poundcake or just fresh peaches for dessert.

THAT is real southern food. Paula Deen does not represent the cuisine, she represents a small segment of southern cooking that does exist, but is not widespread everyday food at all.

Dingleberry_Pie: There are lots of folks down here that don't like greasy, butter soaked, oversweetened food.

I'm sure you know both of them.

I expected smug from the NYT but didn't find it: instead was a well-written article on Southern chefs buying local products.

"Never trust any man who owns a pig farm."

~Bricktop.